On Sun, 12 Apr 2009 02:38:47 GMT, "brooklyn1"
> wrote:

>
>"Omelet" wrote:
>> Lynn from Fargo wrote:

>>
>
>The trick is in knowing how to cook the spiral cut hams. Place the cut side
>down in a pan and cover the ham *lightly* with foil (do not wrap), this is
>like placing the ham into a sauna, and then choose a bake time to the low
>end of package directions. And I want the ham to exude/sweat water into the
>pan, that leaches out a lot of salt, baking ucovered makes the water
>evaporate leaving the salt behind and the ham dry. My ham turning out
>perfectly delicious, and last minute I decided to try the glaze sauce... not
>bad but I won't again, I didn't like it and my cats don't like it either...
>good it didn't run to the interior.
>
>I baked it in that black non-stick Farberware pan that the sqwartz hates so,
>then I transfered it to my nice glass pan.... didn't want the ham to
>reabsorb the brine that accumulated in the pan... had I known dry ham would
>be an issue I would have taken a picture of all the brine in that pan, like
>about 12 ounces... there wan't much fat, this wasn't a fatty ham.
>
>I think it looks prety good, a nice dark mohogany, I especially admired that
>wee bit o' pink peeking out twixt those lips:
>http://i43.tinypic.com/13yotjs.jpg
>
>Here I flipped it to the business end, fixed myself a really good sammich:
>http://i40.tinypic.com/mjbm68.jpg
Thanks Sheldon. I bought a spiral for a quick and Happy Easter dinner
and will follow your directions. I needed some.

mahalo,
Cea